Wednesday, July 27, 2011
Rosemary Pecan Chicken
2 boneless skinless chicken breasts
1/3 cup gluten free flour
1 cup finely shredded unsweetened coconut
1 cup finely chopped pecans (and almonds-optional)
fresh ground black pepper
4-6 TBSP Nutiva coconut oil
Start by combining flour, shredded coconut & chopped nuts in a bowl. Season with salt, pepper and Rosemary - don't be shy, pile it in there! Set aside.
Rinse chicken breasts and heat coconut oil in a large covered pan over medium heat. Cut chicken breasts into strips and roll in dry ingredients. Place in pan and sprinkle remaining dry ingredients over chicken. Cook covered for about 4 minutes on each side - or until golden and cooked through. Add additional coconut oil as needed to keep chicken from drying out.
Serve as a side or on salad. Healthy and delicious even cold!